Cornbread in cast iron skillet

Best Homemade Cornbread

There are two factors that help produce a great cornbread. First, a 1:1 ratio of flour and cornmeal is essential. Traditionally, cornbread is baked in a heavy cast iron skillet because they get really hot and retain heat super well. This means a wonderful golden brown crispy crust. Fun Fact: cornbread enjoyed with beans creates a complete protein.

Print Recipe
Servings 4
Calories 197
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins

Equipment

8 inch cast iron skillet

Ingredients
  

  • 1/2 cup all-purpose unbleached flour
  • 1/2 cup medium grind cornmeal
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup milk of choice
  • 1 medium egg
  • 3 tablespoons butter, melted
  • 1 handful frozen corn (optional)
  • 1/4 cup cheddar cheese (optional), shredded
  • 1/2 jalapeño (optional), seeded and minced

Instructions
 

  • Set oven to 400 degrees and grease an 8-inch cast iron skillet or cake pan, if skillet is not available.
  • In a medium bowl, whisk the first 5 ingredients together.
    1/2 cup all-purpose unbleached flour
    1/2 cup medium grind cornmeal
    1/4 cup granulated sugar
    2 teaspoons baking powder
    1/2 teaspoon kosher salt
  • Make a well in the center and add milk, egg and melted butter. With a rubber spatula, gently combine until just mixed.
    1/2 cup milk of choice
    1 medium egg
    3 tablespoons butter
  • Fold in any or all of the optional ingredients and pour into skillet or cake pan. Tip: adding any or all of these will absolutely enhance flavor!
    1 handful frozen corn (optional)
    1/4 cup cheddar cheese (optional)
    1/2 jalapeño (optional)
  • Bake 25 minutes until top is golden brown and toothpick comes out clean. Allow to cool a few minutes then slice and enjoy.

Notes

  • Nutritional facts: calculation not including optional ingredients.
  • Cooking tip: To preserve freshness and longevity, store cornmeal in an airtight container in the freezer. It should keep 2 years this way.
  • 2% milk was used to test this recipe. 
Optional ingredients:  Add 2 tablespoons of the pickling liquid brine from a jar of sliced jalapeños and reduce milk by 2 tablespoons. Add 1/4 cup of shredded sharp cheddar cheese.
 
 

Nutrition

Serving: 1 g | Calories: 197 kcal | Carbohydrates: 40 g | Protein: 5 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Cholesterol: 1 mg | Sodium: 557 mg | Potassium: 109 mg | Fiber: 2 g | Sugar: 13 g | Vitamin A: 19 IU | Calcium: 161 mg | Iron: 2 mg
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